Black Beans and Mango on Coconut Rice

Apr 07, 2021 by


Have you ever loved a restaurant dish so much that you tried recreating it at home? That’s what’s happening here! The Foundation restaurant (which is sadly no longer open) used to serve an amazing comfort-food dish called The Upper East side, made with rice, black beans and mango. It was a unique and wonderful combination.

I wouldn’t say this recipe below is a dead ringer for The Foundation’s version, but it definitely satisfied my craving. I couldn’t remember what exactly The Foundation chefs would use as a garnish on top of the mango — it was tomato something. Maybe a salsa or a chutney? I’ve gone with a chutney. You can make your own ahead of time (try a recipe online) or buy something from the store…or keep things simple and skip this step. Also, I don’t think the rice in their dish was made with coconut milk (but it’s so delicious…you need to try!).

When I made this dish in stories, I used garlic and onion powder — of course, you can do the same! However, below, I’ve suggested using fresh onion and garlic because I think these ingredients would improve the dish. Either will work.

I also love how inexpensive this dish is to make, even more so if you can find mangos on sale! Plant-based cooking does not have to be expensive. So many staples, like rice and beans, are on the affordable side. Hope you love this dish as much as I do!

Serves two (if you have big appetites like we do!)

Ingredients

For the coconut rice
  • 1 1/2 c Jasmine rice
  • 1 c coconut milk
  • 2 c water
  • 1 tsp salt
For the mangos
  • 5 ripe Ataulfo mangos (~ 3 cups, cubed)
  • 1/2 c coconut milk
For the black beans
  • 2 x 398mL/14 fl oz cans black beans (drained and rinsed)
  • 3 tbsp oil
  • 1 red onion (chopped)
  • 3 garlic cloves (minced)
  • 1 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 1/2 tbsp veg bouillon paste
  • 1/2 tsp salt
  • 3/4 c hot water
For the garnish
  • 1/2 c tomato chutney
  • Cilantro
  • 2 limes

Rating

Rated 4.9 out of 5
4.9 out of 5 stars (based on 9 reviews)

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Latest Reviews

EPIC

Rated 5 out of 5
September 3, 2021

I have just transitioned back into a fully vegan diet and every night this week made something different from your website! Tonight was this recipe and it was a HUGE success with my family. Kids were obsessed and so were my husband and I.
I subbed frozen mango for fresh and made everything ahead of time. I couldn’t find tomato chutney anywhere so used mango chutney and added diced seeded tomato to it (delicious)! My only regret is not doubling this recipe! Have been requested to put this into our full time weekly rotation.
Thank you!

Jessica

My New Favorite Dish

Rated 5 out of 5
June 14, 2021

WOW! This was one of those meals where you know there won’t be any leftovers. I’m having a tough time putting into words how great this dinner was so please just take my advice and make it!

Meghan

Great vegan meal

Rated 5 out of 5
May 20, 2021

I like this even better with just plan mango on top! Wonderful recipe – is now in regular rotation 🙂

Diane

Beans

Rated 5 out of 5
May 14, 2021

When do you add the beans? While sauteing onions or when you add veggie broth?

Pat

Question

Rated 5 out of 5
May 13, 2021

This looks very tasty….have not yet made it but could the black bean mixture be made a day ahead and reheated….?

Pat